Lemon Poppy Seed Cake
Lemon Poppy Seed Cake
4 large eggs, room temperature
1 3/4 c granulated sugar
1 c vegetable oil (canola works, too)
2 tbsp pure vanilla extract
3 c all-purpose flour
1 tbsp baking powder
zest of 2 lemons
2 tbsp poppyseeds
3/4 tsp salt
1 c buttermilk
- Preheat oven to 350°F. Grease and line three 6-inch cake pans with parchment paper and set aside.
- In a standing mixer with a paddle attachment, combine eggs, sugar, oil, and vanilla extract until combined.
- In a separate bowl, whisk together flour , baking powder, lemon zest, poppyseeds, and salt. Alternate pouring the flour mixture and buttermilk into the wet ingredients, mixing only until combined.
- Divide batter evenly among prepared pans and bake for 25 minutes, or until a knife inserted in the cake tester comes out mostly clean. Allow cakes to cool completely before frosting.
- Frost the cake, adding about 1 cup of frosting in between each layer, using the remaining frosting for the outside of the cake.
Cream Cheese Frosting
1/2 cup butter
4 oz cream cheese
2 1/2 cups powdered sugar
1–2 tablespoons milk
- Cream butter and cream cheese in a standing mixer fitted with a paddle attachment.
- Slowly add in powdered sugar and milk and mix for about 30 seconds on high speed.
Leah Sprague 